By Laura Frankel
Next time you’re about to serve rice or potatoes with your chicken or veal, consider this whole grain alternative. Not only is it more nutritious, it has a nice nutty flavor that’s a great compliment to poultry, meat or fish. Toss in raisins and pine nuts, and you’ve instantly dressed it up for […]

By Geila Bernstein
Who’s Allie? She’s the woman who penned this recipe for the Teaneck Jewish Community Cookbook some 30 years ago. I was looking for a good pareve dessert to serve for the High Holidays and I stumbled upon this recipe. It was for your classic rustic apple cake, easy to prepare, nothing too fancy […]

By Laura Frankel
Cakes, pies and other treats often feel too heavy after a big meal. My solution: Baked apples. They’re picture perfect and healthy. Place them on a gorgeous platter, spoon some sorbet around them, and feel good about serving your family and friends something natural and delectable.
Quick Tip: Apples can be baked 4 hours […]

by Laura Frankel
For a novel way to show off all the flavors of apples and honey, try this sorbet. The walnuts add crunch, but if you don’t like them, leave them out–the sorbet will still be delicious. Honey varies in flavor and fragrance so choose one you really love. I recommend an organic summer flower […]

Each chef has a secret weapon—an ingredient she pulls out to make her food distinctly her own. And pomegranate molasses, or paste, is mine. It’s a thick, syrupy reduction of pomegranate juice and has a slightly sweet and sour taste and a gorgeous deep magenta color. There are many kosher brands on the market, which usually can be found in Middle Eastern markets and gourmet stores. Or you can make your own. I stock an arsenal of this bottled magic in my kitchen, at the restaurant, where I store it by the case, at the bar for tasty martinis, and even at friends’ houses, for those times they request my “secret.”

Quick Tip

Make chicken stock, pomegranate molasses and preserved lemon three days ahead of time.